Pumpkin Bread Recipe :: Gluten and Grain Free

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The bread is very dense, yet very tender. It makes a great, hearty breakfast slathered with pastured butter.

Because it has no gluten, the texture can be a but crumbly if you don’t completely cool the loaf before slicing.

This is a high-fiber, high-protein, low-sugar alternative to store bought pumpkin breads.

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Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Vitacost and Thrive Market have better deals. If you like saving money, it’s good to shop around! 🙂

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Pumpkin Bread (Gluten and Grain Free)

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Add the pumpkin, maple syrup, and stevia. Mix well, and then slowly add the dry ingredients. Mix until combined.

Pour into a small loaf pan. Sprinkle the pumpkin seeds on top (which I forgot to do for the loaf I was photographing).

Bake at 350 for 35-50 minutes. Check the loaf with a toothpick at 30 minutes. If it doesn’t come out clean, continue baking. My oven is old and I’ve had a loaf take a full hour to bake, but if your oven works well, the loaf should be done after 40 minutes or so.

Remove from oven and let cool for about an hour before removing from the pan. Let the loaf cool completely before cutting. Use a lightly serrated knife to cut. Serve with lots of real butter! 🙂

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Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.

Hi Steph! Thanks for stopping by and commenting. I’m finding that the bulk of my baking uses coconut and almond flours. I rarely use wheat flour anymore! I hope you get around to making it. It is SO delish! 🙂

I don’t know what I did wrong…I skipped the stevia b/c it was the only thing I didn’t have on hand. So I baked them into a muffin tin for my kiddos and I pulled them out and didn’t find them to taste too terribly like pumpkin? What could I have done wrong? I think that they taste good, they are gross, but they don’t taste like much of anything. 🙁

Hi Katie – I’m sorry the recipe didn’t turn out how you expected. 🙁 There is only 1/2 cup of pumpkin in the recipe, so the flavor is not going to be overly pumpkin-y. If you’re looking for a bread with more pumpkin flavor, here are a couple recipes you could try:

Hi Jessica,
This is a great Pumpkin Bread that we would really enjoy. It looks very moist and packed full of flavor. Have a wonderful week end and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Your Pumpkin Bread sounds absolutely scrumptious. Even though we don’t have to eat gluten free in our house, I often use almond flour because it just tastes so good! Thank you for sharing this post with Hearth and Soul and with Let’s Do Brunch.

thank you for this recepie. I made it once few days ago. followed your directions. came out nice, the only issue i was having it was little moist indside. is it becuase i used pumpkin purred from organic Pacific brand? and it also didn’t raise much. of course it was finished in few days despite that 🙂
today i made another one, the same issue, moist inside and didn’t raise much. I also added two tbs of mesquite flour.
hope you can advise me on the issue.
thank you

Hi Liza – Thanks for stopping by! It could be many things, including the fact that our ingredients might not be the same and we’re at different altitudes. I would say if it is still too moist, cut back the wet ingredients by a little. Maybe use 1/3 cup pumpkin puree and 1/3 cup of coconut oil. The loaf won’t raise really high. When I make it, it only comes up to the top of my pan. It is a denser bread, due to not having the gluten to make it lighter and fluffier. I hope that helps! 🙂

Do you think Stevia is necessary or would honey work? I’m looking for a reason to not leave the house today for ingredients 🙂
What about vanilla extract? I was also thinking that if you don’t have pumpkin seeds, a little turbinado sugar would be good sprinkled on top (if you’re not completely sugar-free).

This looks like a great recipe, as we are a gluten and dairy free house. However, we are also a coconut free house, as well. (Stupid allergies lol)
So, with that being the situation, what would you recommend as a replacement for the coconut flour and oil?
Thank you.

Hi Tracy – You could use any oil you like for the coconut oil, but switching out the coconut flour is more tricky. I have not tried this recipe with anything other than the coconut flour. You could try using a different gluten-free flour (perhaps rice if you can tolerate), but you may need to use a little more than what is called for above. Nut flours may work too in a larger quantity. I cant’ guarantee the end results though since I haven’t tried it myself. Looks like I need to start baking! 🙂

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